Co­conut Ahi

RSWLiving - - Special Section - Recipe by Tar­pon Bay, Co­conut Point Re­sort and Spa 5001 Co­conut Road, Bonita Springs; 239-444-1234, co­conut­point.hy­att.com

CO­CONUT AHI

Serves 1 to 2 8 ounces co­conut breaded ahi tuna 3 ounces co­conut bread­ing (recipe fol­lows) 2 ounces canola oil 1 tea­spoon chopped gar­lic 1 tea­spoon chopped shal­lots veg­etable stock for deglaz­ing 4 ounces co­conut rice (recipe fol­lows) 1 ounce crushed wasabi peas 1 tea­spoon co­conut flakes 1 tea­spoon chopped pars­ley salt and pep­per to taste 3 ounces orange co­rian­der re­duc­tion (recipe fol­lows) 2 grilled bok choy

In a hot sauté pan add oil and sear breaded tuna. In an­other pan add oil, gar­lic and shal­lots. Deglaze with veg­etable stock and add rice and wasabi peas, then fold in the co­conut flakes and pars­ley; sea­son to taste. To plate, place rice on back of a plate in a 5 inch by 2 inch row. Lay the orange co­rian­der re­duc­tion in front of the rice, ex­ceed­ing the rice’s length. Slice the seared tuna sashimi style and shin­gle it where part of it is in the sauce and the other rest­ing on the rice. Then plate the bok choy fac­ing each other and hug­ging the rice.

Co­conut Bread­ing:

14 ounces co­conut milk 1 quart co­conut flakes In a blender add in­gre­di­ents and pulse un­til in­cor­po­rated. Take ap­prox­i­mately 3 ounces of bread­ing and rub it on all sides of the tuna.

Co­conut Rice:

4 cups jas­mine rice 4 cups wa­ter 1½ cups co­conut milk Put all in­gre­di­ents in a pan and mix. Cover with alu­minum foil and place in the oven at 375 de­grees for 40 min­utes.

Orange Co­rian­der Re­duc­tion:

1 gal­lon orange juice 2 cin­na­mon sticks 1 ta­ble­spoon toasted co­rian­der 1 bunch of cilantro leaves with stems 4 ounces of thick­ener (xan­tham gum) In a sauce pot add all in­gre­di­ents ex­cept the thick­ener. Re­duce by half, strain, and then blend in thick­ener. Chill for stor­age.

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